Tonkatsu

1: Tenderize your pork cutlet using a tenderizer or the spine of your knife.

2: Season both sides of the pork cutlet with salt and pepper.

3: Cover the tenderized pork cutlet in flour, then beaten eggs, and finally panko breadcrumbs.

4: Deep fry the breaded pork cutlet on medium heat until it floats to the top, indicating it's ready.

5: Place the fried cutlet on a paper towel to absorb excess oil and slice at an angle.

6: For the cabbage dressing, mix together mayo, sriracha, fish sauce, vinegar, sugar, and minced garlic.

7: Shred 1/4 of a cabbage and set aside.

8: Drizzle your dressing over the shredded cabbage when ready to eat.

9: For the tonkatsu dipping sauce, mix ketchup, Worcester's sauce, oyster sauce, and sugar together.

10: Drizzle the tonkatsu sauce over the pork cutlet or use it for dipping.